Annie Chun’s Nutritional Information | Smart Label Guide

Brand nutrition varies by item; scan calories, sodium, and added sugars on each label to compare bowls, noodles, and snacks.

Annie Chun’s Nutrition Labels Explained

The brand spans dry noodles, microwave bowls, sauces, and roasted seaweed. Each line reads differently on the Nutrition Facts label, so the smart move is to look at three lines first: serving size, sodium, and added sugars. Calories matter too, but those three lines swing the most between items.

Quick Category Snapshot

Here’s a broad view by product type. Use it as a starting point, then confirm the exact panel on your package.

Product Type	Typical Calories	Typical Sodium
Ready Noodle Bowls	260–540 per bowl	~680–850 mg
Dry Rice Noodles	190–200 per 56 g dry	Trace to low
Roasted Seaweed	25–60 per pack	30–95 mg
Sauces & Pastes	25–110 per tbsp	230–700+ mg

Those ranges come straight from brand panels and retailer listings. A peanut-sesame bowl lands near the top of the calorie range, while a miso ramen bowl sits lower. Dry noodles are just starch and water until you add broth or sauce. Seaweed stays light, but flavored oils bump calories and sodium a bit.

How To Read The Label Like A Pro

Start with the serving size. A bowl is usually one serving; dry noodles list grams or ounces of uncooked pasta. Match the serving on the panel to what you actually plan to eat. If you split a bowl with a friend, you’re cutting every number in half.

Next, scan sodium. The daily limit for adults is 2,300 mg under current U.S. guidance, so one hearty bowl can land at a big slice of that cap. If you’re aiming lower, pick bowls that land closer to the mid band or season a plain noodle base yourself. The detailed explanation sits on the FDA sodium page.

Then look at added sugars. Sauces sweeten certain bowls and stir-fry kits, which can add up. Current labeling shows grams and %DV, with a general cap near ten percent of daily calories for most adults; see the FDA’s note on added sugars for the specifics.

Calories: What Drives The Number

Calories in these products come mainly from rice noodles and any oil or sugar in the sauce. A bowl that includes peanut sauce packs extra energy from fats and sugars. A miso or soy sauce base tends to land lower, especially when the portion of oil is small. Seaweed snacks stay lean because the serving is tiny; the lift comes from oil flavorings.

Sodium: Where It Spikes And How To Tame It

Sodium rides high when most of the flavor comes from concentrated sauce packets. You can soften the hit by using only part of the sauce, stretching with steamed vegetables, or finishing with lime juice and herbs instead of extra soy.

Another trick: cook dry rice noodles, then toss with sautéed mushrooms, bean sprouts, and a splash of low-sodium broth. You get the noodle texture with more room to season to taste.

Added Sugars: Spot The Sweeteners

Look for words like cane sugar, brown sugar, honey, or syrups in the sauce ingredients. Stir-fry sauces and peanut dressings often include a sweet note to balance salt and spice. If you’re tracking grams, plan your day so dessert or sweet drinks don’t stack on top of a sweeter bowl.

Calories And Macros By Line

Ready Noodle Bowls

Hearty bowls bundle noodles, vegetables, and sauces in one tray. The high end lands above 500 calories with double-digit grams of protein and fiber in the mid single digits. Sodium runs high because the flavors are concentrated for microwave cooking.

To lighten the load, stir in a cup of raw shredded cabbage or spinach after heating. The greens soften into the sauce, stretch the portion, and add potassium without a salt hit.

Dry Rice Noodles

Dry noodles are simple: rice and water. A standard two-ounce dry portion lands near 200 calories before toppings. Since there’s no built-in sodium, your broth, sauce, or stir-fry seasoning sets the tone.

For a balanced bowl, build a 50/25/25 plate: half vegetables, a quarter noodles, a quarter protein. Sesame oil for aroma, citrus for brightness, chili for kick—small moves that keep the label friendly.

Seaweed Snacks

These sheets deliver a savory crunch for very few calories. Pair with sliced apple or edamame to turn the nibble into a mini snack plate. Seasoned versions carry a touch more oil and salt; plain sea salt keeps things simplest.

Ingredients And Special Diet Notes

Gluten And Grains

Many products use rice noodles, which are naturally free from gluten ingredients. Some sauces include wheat-based soy sauce, so the safe bet is to read the allergen statement every time. Dedicated gluten watchers can check third-party testing archives when evaluating older items.

Vegan And Vegetarian Picks

Plenty of bowls and noodles are plant-based by default. Watch for fish sauce or bonito in soup bases. Tofu, tempeh, mushrooms, or edamame make easy add-ins that lift protein without changing the flavor profile much.

Make Better Choices In The Aisle

Here’s a simple cheat sheet. Match your goal, then grab the product style that fits.

Goal	Pick This	Why It Helps
Lower Sodium	Dry noodles + DIY sauce	You control seasoning
Fewer Added Sugars	Miso, soy, or chili base	Savory over sweet sauces
More Fiber	Add cabbage, bok choy, sprouts	Volume without heavy calories
Higher Protein	Add tofu, chicken, or eggs	Balances the carb base
Snack Under 100	Roasted seaweed packs	Tiny portions by design

Portions, Serving Size, And Real-World Plates

A label might list one bowl as a serving, yet you may add sides or share. Think in totals. If lunch is a higher-sodium bowl, dinner can be a low-sodium stew or salad to balance the day. If a sauce lists double-digit grams of added sugar, plan a simple yogurt for dessert instead of a sweet drink.

Smart Tweaks In The Kitchen

Stretch Flavor Without Extra Salt

Acid wakes up taste buds. Finish bowls with lime, rice vinegar, or a splash of citrusy ponzu. Fresh aromatics—scallions, garlic, ginger—add pop for almost no sodium.

Build A Better Broth

Simmer mushrooms, kombu, or a few dried chilies in water for ten minutes to make a quick base. Use a light hand with soy sauce, then finish with toasted sesame seeds for aroma.

Balance The Bowl

Think texture. Something crunchy (cabbage), something chewy (noodles), something tender (tofu). When the mix feels complete, you tend to be satisfied with a sensible portion.

Storage And Shelf Life

Keep dry noodles in a cool cupboard. Use opened sauces within the timeframe on the label. Seaweed softens if exposed to air; seal the pack or tuck leftovers into a small jar to keep them crisp.

Where The Numbers Come From

Numbers on this page reflect product panels and common listings from the brand’s own site and major retailers. For general reference on nutrients, the USDA FoodData Central site is handy for commodity items and ingredients.

Final Notes

Pick the product style that matches your plan for the day. Use the panel to keep an eye on sodium and added sugars, and build in vegetables and protein. Small tweaks—less sauce, more crunch, citrus at the end—make a big difference on the same budget and the same shelf space. Enjoy your meal.